Incredible Carrot Cake
A moist, flavorful carrot cake packed with shredded carrots and walnuts, complemented by warm spices and topped with creamy frosting, perfect for celebrations and everyday treats.
Ingredients
Instructions
- Mix together eggs, sugar, mayonnaise, and crushed pineapple.
- Combine flour, baking soda, cinnamon, ginger, and salt in a separate bowl.
- Add the dry ingredients to the pineapple mixture and mix well.
- Fold in coarsely shredded carrots and chopped walnuts.
- Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake at 350 degrees Fahrenheit for 35 to 40 minutes.
- Cool the cake completely and frost with cream cheese icing.
Tips & Substitutions
For a lighter texture, you can substitute half of the mayonnaise with Greek yogurt. If you're out of walnuts, pecans or almonds work well too. To enhance the flavors, consider adding a teaspoon of vanilla extract. Make sure to shred the carrots coarsely for the best texture. This carrot cake is deliciously moist and pairs beautifully with Pumpkin Bars With Cream Cheese Icing.
Serving Suggestions
Serve the carrot cake plain or topped with cream cheese icing for an extra indulgence. It's perfect as a dessert or a sweet treat for brunch. Pair it with a cup of coffee or tea for a delightful afternoon snack. This cake also complements well with a side of Very Berry Compote for a fresh twist.
Storage & Reheating
Once the carrot cake has cooled, store any leftovers in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Incredible Carrot Cake contains roughly 534 calories, with 5g protein, 56g carbohydrates, and 33g fat. It is a good source of iron (11% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1275mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this carrot cake ahead of time?
Yes, you can bake the cake in advance. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can frost it just before serving to keep the icing fresh. This makes it convenient for parties or gatherings.
What can I use instead of mayonnaise in the recipe?
If you prefer not to use mayonnaise, you can substitute it with an equal amount of unsweetened applesauce or Greek yogurt. Both options will help maintain the moisture in the cake while adding a subtle flavor. Adjust the sugar slightly if using applesauce, as it adds sweetness.
How do I know when the cake is done baking?
To check if your carrot cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary, but it typically takes 35 to 40 minutes at 350°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).